1. Wash potatoes thoroughly with cold water after peeling them.
2. Next, grate the potatoes using a grater.
3. Soak the grated potatoes in cold water for around 15-20 minutes. (This step is significant in making them crispy.)
4. Take a clean towel or a piece of cloth and spread the potatoes on it.
5. Pat the potatoes dry thoroughly.
6. Transfer the dried potatoes to a large bowl.
7. Add cornflour to the grated potatoes, followed by black pepper powder, garlic powder, oregano, and salt to taste.
8. Mix all the ingredients thoroughly.
9. In a frying pan, add a little olive oil and heat it until it begins to slightly smoke.
10. Now add sliced mushrooms to the pan.
11. Sauté them over medium heat for about 2 minutes.
12. Add spinach leaves to the pan.
13. Sauté spinach leaves for about 2 minutes, or until they are slightly wilted.
14. Add a pinch of pink salt to taste. Add less salt as spinach is naturally a bit salty in flavor.
15. Sprinkle a bit of black pepper powder.
16. Give it all a good mix. Remove the stuffing from the pan and set aside.
17. Add 1 tablespoon of oil to the same frying pan.
18. Add the grated potato mixture to the frying pan.
19. Flatten the potato mixture with a spatula or a spoon as much as you can.
20. Cook the potato mixture for about 5 minutes on medium heat.
21. Once the bottom surface is golden brown and crispy, carefully flip it over with the help of a spatula.
22. Cook for about 3 minutes on medium heat on the other side as well.
23. Now place a vegan cheese slice, cut into two pieces, on the hashbrown crepe.
24. Add the sautéed mushroom and spinach stuffing we made earlier.
25. Fold the crepe slightly and cook for 1 more minute, or until the cheese slightly melts.
26. Remove the hash brown crepe from the pan with the help of a spatula and serve it on a plate.
27. Your crispy cheese hashbrown mushroom spinach crepe is ready to be relished.